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Snapper au gratin
This is Mickey Lemoine's recipe and it makes a lot. Probably about 10 - 12 appetizer servings. Adjust quantities as needed or make the whole thing for a great party dish. You can also put the mixture into individual chafing dishes and freeze the rest.
3 sticks butter
2 cups of finely chopped onions
1 cup chopped celery
2 cups of all purpose flour
2 13oz. Cans of evaporated milk
4 egg yolks beaten
1/2 loaf mild Mexican velveeta cheese, cubed
Sliced American cheese (enough to cover top - about 12 slices)
1 8oz bag shredded 4-cheese pizza cheese
1 8 oz bag shredded mozzarella cheese
Season-Um-Up cajun seasoning to taste
1 ½ pounds snapper fillets
Preheat oven to 350. Season fish fillets to taste and bake for 5-7 minutes. Remove from heat and set aside. Leave oven on.
In a big pot, melt butter, saute onions and celery and cook on medium fire until onions are tender. Reduce heat to very low and add flour 1/2 cup at a time to "pick up" the butter. You may not need all the flour. The mixture will look like thick mashed potatoes (see picture). Take pot off the burner.
Add milk and egg yolks. Stir well until blended. Add cubed mexican cheese, season-um-up, put pot back on low burner and cook on low about 5 minutes. Remove from heat.
Place ½ of the au gratin mixture into a 9x13 pyrex dish. Sprinkle with cajun seasoning. Layer broken up fillets on top of mixture and then cover with remainder of au gratin mixture. Sprinkle with cajun seasoning. Cover with slices of American cheese and sprinkle the shredded cheese on top of slices.
Place in oven at 350 degrees for 10 minutes and lower to 325 degrees for 15 minutes. When cheese is turning golden brown around the edges and middle is heated through, it's done.